1 pound boneless beef sirloin steak 3/4" to 1" -- thick
1/4 cup soy sauce
1/4 cup dry sherry
2 tablespoon sesame oil
1/4 cup green onion -- sliced
2 cloves garlic -- minced
2 tablespoon brown sugar
1 teaspoon ground ginger
1 teaspoon red pepper flakes
1/2 cup crunchy peanut butter
3/4 cup water
Instructions:
Place steak in freezer 30 minutes to firm; slice into 1/4" thick strips.
In shallow glass dish, combine soy sauce, sherry, sesame oil, onion,
garlic, sugar, ginger and 1/2 tsp. of the red pepper flakes. Add beef
strips; turn to coat with marinade. Cover and refrigerate 2 to 4 hours.
Soak twenty-four 8" bamboo skewers in water for 20 minutes. Drain
beef; reserve 2 Tbs. marinade. Thread beef strips, accordion-style,
on skewers. Meanwhile, in small saucepan, combine reserved marinade,
remaining 1/2 tsp. red pepper flakes, the peanut butter and water.
Heat over low heat 8 to 10 minutes or until sauce is thick and warm
(add more water if necessary). Grill kabobs, on uncovered grill, over
medium-hot briquettes 2 minutes. Turn and cook 2 minutes longer. Serve
beef strips with sauce. Assembled kabobs may be refrigerated, covered,
1 to 2 hours before grilling. Posted to the BBQ List by Carey Starzinger
on Jun 14, 1996.
